Tuesday, June 22, 2010

Last year while browsing through the food blogs I normally read, I came across the recipe for Honey Walnut Shrimp. (You can find it here on The Life & Loves of Grumpy's Honeybunch.) Well, I finally made it last night. So yummy! It tastes like what you get at PF Chang's! Next time I make it I will add some honeydew melon balls to it, and maybe serve it over finely shredded cabbage (I can just taste the sauce mixing with the cabbage...YUM!). I was originally going to make this for Alan and myself, but I decided that I wanted to make it first to see how it was. Is it bad that I ate the entire thing in 2 days...by myself? :)

Besides serving it over cabbage and adding melon balls, next time I make it I will use my deep fryer OUTSIDE! I just need to buy an extension cord to run some power to the patio area. I just hate smelling oil in the house for days afterwards! (It's worth it, though!) :)

Process 1 T. flax seed to powder; add dried fruit to flax seed and pulse about 12-15 times to coarse lumps. Set aside.

Put peanut butter, brown rice syrup, and brown sugar in a microwave proof 4 C. container. Microwave on high 30 seconds, stir till smooth; microwave one more minute on high. Add vanilla, applesauce, salt and fruit/flaxseed mixture and stir until smooth. Immediately pour over the dry ingredients and mix with a spoon or spatula until no dry spots remain.

My variation: I prepared the granola bars as listed above, but used mixed dried berries (blueberries, cherries, cranberries) instead of just cherries - chopped up fine so that they are not really noticeable to the kids; and added the vanilla soy protein powder and an extra T of applesauce. I didn't have soy nuts on hand and I also didn't have Kashi, so I just used a mix of brown rice puffs and Rice Krispies for the cereals. They are very tasty and should last a few weeks for sure if kept in the fridge.

Preheat oven to 375 degrees. Slice bread in 1 1/2-inch slices, cutting down but not through the bottom. Turn loaf and make 1 1/2-inch slices going the other way, not cutting through the bottom. Place on a sheet of heavy duty foil.

Combine the melted butter, basil, garlic, salt and cheese. Pour over the bread (more like drizzle in between the slices, but some can sit on top, too). Seal foil securely around bread and place on baking sheet. Bake in oven for 10-12 minutes or until the bread is hot and the cheese is melted.

To serve, pull apart the breadsticks. If they were not cut close enough to the bottom, you may need to cut the bottom of the slices. (Margaret just pulled them off, leaving a bottom "crust" that you can eat, too.)

Combine the Romaine, tomatoes, cucumber and onion in a large salad bowl. Top with the cheeses and olives. Sprinkle with coarse black pepper. Toss with the dressing just before serving. (You probably won't need all the dressing...Margaret used 1/2 to 3/4 of it.)